Make It Tonight, Use Up Tomorrow (Part 4) - Simple passata

Simple passata

·Makes about 750g/1lb 10 oz

·Prep 5 mins

·Cook 1 hr

Recipe

1.Chop 1kg tomatoes and put in a pan with 1 tbsp olive oil and 1 tsp each
salt and sugar, cover and cook gently, stirring frequently, until very soft.
Remove the lid and, if it looks very juicy, cook a little longer to concentrate
it.

2.Traditionally it would be sieved now, but I blitz the lot with my hand
blender, skin and all. Cool and pack into convenient packages, from ice-cube
size for gravies to 500ml for soups, curries and casseroles. You could add
other flavours like garlic, herbs, chilli, onion and celery, but I like to keep
mine simple.